A vegan-friendly savory and spicy breakfast inspired by Deb Perelman's Polenta Baked Eggs with Corn, Tomato, and Fontina.
Preheat oven to 400 degrees Fahrenheit. Oil a 9" cast iron skillet with olive oil and set aside.
Bring water to a boil in a medium saucepan, and slowly add the cornmeal while continually whisking. After all the cornmeal is added, turn heat down to medium.
After about 5 minutes, the polenta should be re-constituted and soft, making big bubbles. Add in the nutritional yeast, salt and pepper, mixing until combined. Then add the corn kernels, mixing well.
Pour mixture into the oiled cast iron skillet, then add 4 dollops of the vegan cream cheese.
Using a blender, pulse the diced, canned tomatoes and hot sauce until smooth, but still a little chunky. Pour over the polenta mixture, and using the back of the spoon, smooth over the top, while still keeping it a bit rustic.
Bake in the oven for 15 minutes, or until a crispy crust forms around the edges. Remove from oven and let cool slightly for about 5 minutes. Top with cilantro, and serve immediately.
Use less or more depending on how spicy you like your food, and the heat level of your hot sauce.
Serve alongside a bed of greens.